Harissa (Armenian: Հարիսա) is an iconic Armenian dish similar to kashkeg, a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.

The dish has been passed on since ancient times. Harissa is traditionally served on Easter day. It is still prepared by many Armenians around the world and is also considered the national dish of Armenia.

Harissa is also very common in Lebanese villages, across its different ethnic communities, where it is usually cooked on religious occasions in a big pot in a village gathering.

When harissa is served, it’s dished into bowls and garnished with melted butter. A dollop of hotter is deposited in little well-like depressions in the center of the porridge. Harissa is a very filling, rich, and sustaining dish. After eating it, you won’t be hungry again for a long lime. Thais why Armenians say, “Harissa costs cheap after dinner.”

Harissa became a popular take-out food, much like pizza is today. Armenians who lived under Arab domination for many years made the familiar harrissa their food of choice.

You can find authentic Armenian Harissa on many Armenian Restaurants in Los Angeles.